Hot Cross Scones

I know I am not the first person to stray and consider hot cross scones for Easter. It wasn't until after my attempt that I had seen other recipes. Twists on traditional recipes are admirable as they show a more relaxed spirited effort on something that is otherwise formal or structured, and easing the smallest amount kitchen tension is a must during any holiday, when one is in the throws of whipping up culinary delights for such celebrations. You could create 12 wedges for a more narrow and dainty scone, if you wish, however I like the more substantial size as it leaves less to linger around. 

Hot Cross Scones

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3/4 cup unbleached all purpose flour

1 cup whole wheat flour

1 cup Irish oatmeal

1/4 cup sugar

1 tablespoon baking powder

1 teaspoon cream of tartar

1/2 teaspoon salt

2 teaspoon British mixed spice

1/2 cup golden raisins

the zest of one orange

1/2 cup butter, melted

1/2 cup milk

1 egg, beaten

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Icing:

1/2 cup icing sugar

1/2 almond flavouring

2 teaspoons milk 

In a medium bowl combine all ingredients until smooth, thick icing appears. 

Preheat oven to 400ºF (200ºC). Line a baking tray with baking parchment. 

In a large bowl combine the flour, whole wheat flour, oatmeal, sugar, baking powder, cream of tartar, salt, British mixed spice, raisins and orange zest. Add the melted butter, milk and beaten egg to the dry ingredients. Mix until the dry ingredients are moistened. If you notice the dough is a bit dry add more milk, a little at a time, until the dough comes together. 

Shape the dough to form a ball. Pat out on a lightly floured surface to form an 8-inch circle. Cut into 8 or 12 wedges. Using a sharp knife score the tops of each with a cross. Place on the prepared baking tray and brush the tops with milk. Bake in the preheated oven for 12 to 15 minutes or until golden brown. When done remove from oven and place on a wire rack, allowing the scones to cool before icing. 

Meanwhile make the above icing recipe. Using the scored cross as a guide, spoon, or fill, using a piping bag for a more uniform look, with the icing to form a cross.